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It’s almost “back to school” season again. Approximately 25 new students will be enrolling as new candidates for the MLA in Gastronomy or the Food Studies Graduate Certificate. Here is an introduction to three of them. Michelle Estades Santiago was born in Arecibo, one of the largest cities in the northern coast of Puerto […]
By Daryl Mogilewsky I took a photography course last year while I was living in Austin, Texas. A few classes in, a fellow student asked the instructor if we would be covering “food photography” in the course material. Austin is a food hub, after all. The instructor replied with a slight smirk and a quip […]
This post is the first in a series highlighting the ways students utilize Boston University’s many resources to cater the Gastronomy program to their own interests and needs. by Carlos Olaechea I’m sure many if not all Gastronomy students have run into a situation in which you are discussing your degree program with family, friends, […]
by Claudia Catalano One of the first lessons students learn in culinary school is the meaning of mise-en-place. French for “put in place”, it means that ingredients are prepped, tools are gathered, and everything is organized before cooking begins. It’s a grounding philosophy that keeps your head clear and your body poised to make things […]
by Ariel Knoebel I stared down at the entangled green tendrils in the dirt, thinking to myself “What is tatsoi, anyway?” I was embarrassed to ask. Everyone else seemed to know exactly what they were doing as they crouched between the rows of bushy greens, chatting while weeding with expert hands until perfectly straight rows […]